Simple Pumpkin Pie with Cranberry Streusel

Ingredients:

• 2 cups flour, plus extra for dusting
• 5 teaspoons of sugar
• 12 tbsp cold butter, cut into small pieces for pastry
• 420 gr. pumpkin puree
• 2 tbsp softened butter for filling
• 3 large eggs and 1 white
• 0.5 cups of sugar
• 1 cup heavy cream
• 1 teaspoon ground cinnamon
• 0.5 tsp. nutmeg
• 0.5 cup pecans
• 1 cup fresh or frozen cranberries, thawed and drained
• 65 g of Amaretti almond cookies

Preparation:

1. For the testCombine the flour, sugar, and a pinch of salt in a large bowl. Stir in the cold butter with a pastry blender or by hand until the mixture resembles coarse crumbs. Gradually add 3 tablespoons of ice water until the dough comes together without becoming too sticky. If it still falls apart, add more cold water, 1 teaspoon at a time. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. On a floured surface, roll the dough out with a rolling pin into a circle 28-30 cm in diameter. Place the dough in a 20 cm pie pan; press firmly into the bottom and sides. Trim off any excess, then fold the dough over the edges. Refrigerate until ready to make the filling.
3. Place the baking sheet on the bottom rack of the oven and preheat to 190°C.
   
   Make the fillingBeat the pumpkin in a bowl with butter and a pinch of salt. Add and beat 3 eggs with sugar.
   
   Stir in the cream, cinnamon, and nutmeg. Pour the filling into the pie dish. Lightly beat the egg white, then brush the edges of the pie dish with the filling. Carefully place the pie dish on a preheated baking sheet, reduce the temperature to 160°C (325°F), and bake until the filling is set but still jiggles slightly, like jelly. Let cool completely.
4. Prepare the pie decorationToast the pecans on a baking sheet in the oven for 10 minutes. Let cool. Using a knife or food processor, coarsely chop the pecans, cranberries, and almond cookiesSprinkle over the cooled pie.
   
   Recipe pumpkin pie with confectionery crumbs.